This recipe for Dill Pickle Deviled Eggs is for pickle fans! It fills hard-boiled eggs with a creamy egg yolk filling made with dill pickles, juice, and a few simple ingredients.
– 12 large egg – 1/2 cup mayonnaise – 2 tablespoons finely chopped dill pickle – 1 tablespoon dijon mustard – 1 tablespoon dill pickle juice (from the pickle jar) – 2 teaspoons chopped fresh dill (or 1 teaspoon dried dill) – ¼ teaspoon kosher salt – ⅛ teaspoon black pepper – thinly sliced or chopped pickles (optional garnish) – chopped fresh dill, dried dill, or chive
Ingredients
When it comes to hard-boiled eggs, you can use any way you choose to cook the huge eggs.
Before you make the deviled eggs, make sure the eggs are cold and that they have been cleaned and rinsed well. This can be done with a big bowl of ice water.
Hold the hard-boiled eggs under cold running water while you carefully peel them. Rinse the egg to get rid of all the shell bits.
Each peeled egg should be cut in half lengthwise and the yolk placed in a medium mixing dish. Place egg white halves on a dish.
Fork-mash egg yolks. Mix in mayonnaise, diced dill pickles, dijon mustard, pickle juice, salt, and pepper. It's creamy when mixed thoroughly.
Remove the bottom corner of the piping bag or a Ziploc-style bag that contains the deviled egg mixture, and then spoon the mixture into the bag.
The egg mixture should be piped into each half of the egg white. Alternatively, you could just use a spoon to transfer the egg mixture into each side of the egg white shell.
Before serving, allow the deviled eggs that have been pickled with dill to chill in the refrigerator for at least an hour.
Just before serving, garnish each egg with a small dill pickle and/or chopped dill, either fresh or dried, depending on your preference.
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